You may have heard that the curry powders sold in super-markets are a far cry from those made in Indian kitchens. Once you try making you...

This is the delicious artichoke and mayo dip one often spots at cocktail parties, but with goat cheese in lieu of the sour cream. This di...

Plantains are often fried when they are green and underripe. In Puerto Rico these are called tostones, in Mexico plátanos fritos. They ar...

These exotic pancakes are a festive way to start a dinner party. Every guest gets his or her own vegetable pancake and a dish of sesame-s...

This summer, cool off by enjoying a bowl of Chilled Mango Soup! The make-ahead recipe's ingredients include yogurt, sweet onion, an assortment of herbs and spices, and of course a substantial amount of mango. This chilled mango soup can be ready to eat within about two hours and is the perfection dinner option for those hot summer nights when you don't feel like standing by a hot stove.

This stock is different from most vegetable stocks in that the vegetables are sautéed over high heat before they are simmered in water. T...

Smooth creamy Stilton dressing imparts the wonderful Stilton flavor into this salad. An English blue cheese, Stilton contains the same mo...

My friend Amy grew up on this dish, and she still eats it regularly. I myself could eat it twice a week, and not get tired of it. It’s co...

Combining basmati rice, spinach, and the provocative spices of southern India, this stew is fast, filling, and good to the very last grai...

One of my favorite meals, Pad Thai is a brilliant combination of ingredients and flavors. I love the chewy, almost sticky texture of the ...

People who try this dish always want to know what kind of noodles they’re eating. They are fresh Chinese noodles, the best bargain around...

Here’s a burger that is mainly composed of fresh vegetables instead of grains, lentils, split peas, or beans (or meat, of course). Grated...

This reliable enchilada recipe doesn’t require any time-consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor...

The tamale pies I come across don’t really taste like tamales. This is usually because cornmeal is used instead of fresh masa or masa har...

The first lemon curd I tasted was made by a talented pastry chef in New York City named Paul Geltner. He was teaching a French pastry cla...

The pleasant crunch and mild flavor of poppy seeds make this French toast a nice way to start the day. I like to use the semisoft, inexpe...